Tools: basin, paring knife, silk wiper, kitchen knife, cutting board, pot, colander, spoon and chopsticks.

Ingredients: turnip, carrot, cooking oil, eggs, flour, coriander, shallot, ginger, salt, thirteen spices, pepper and water.

1, first use a peeler to peel off the skin of the radish. If the radish is too big, cut it into small pieces, and then use a silk wiper to shred the radish. If you are a good friend of the cutter, you can cut it into filaments with a knife, put it into a big pot, and then prepare a few carrots for color matching, and also shred them into a big pot.

2. Prepare a handful of shallots to cut into chopped green onion, ginger to slice, then change the knife to shred, and finally cut into Jiang Mo, and then prepare a handful of shallots, chop up some parsley, and add some parsley to increase the flavor.

3. Boil a pot of water in the pot, and blanch the shredded red and green radish for about 20 seconds. After blanching, the pungent taste in the radish can be removed, and the radish can be softened. Remember that the blanching time is not easy to last too long, otherwise it will affect the taste of the radish. Then take out the shredded radish, put it in cold water, let it cool, dry the water inside by hand, and chop it up with a chopping board.

4. Put the chopped onion and ginger into the shredded radish, and put the coriander in. Put the salt, thirteen spices and pepper below, and stir them evenly with chopsticks to fully blend the ingredients and seasonings.

5, prepare a few eggs, directly into the plate, stir evenly with chopsticks, add eggs without adding water, and then add flour to it several times, stirring while adding until it is mixed to a thick batter.

6. Put more cooking oil in the pan, heat the oil to 50% heat, take a proper amount of radish batter, squeeze out the meatballs from the jaws of your left hand, and then take them down with a spoon and put them into the oil pan. Fry the meatballs with a small fire to prevent them from being burnt outside and not cooked inside. Don't turn them over in a hurry after you put them in the pan. Fry the meatballs until they are set, and then gently stir them with chopsticks until they are heated evenly.

7, meatballs want to be more crispy and delicious, and re-frying is indispensable. Raise the oil temperature from 80% to 80%, and put the radish meatballs in for re-frying. The re-frying time should not be too long, just 20 seconds, to prevent the meatballs from being fried. When the meatballs are golden and crisp, you can take them out and control the oil. The fried radish meatballs are ready, and the outside is crisp and soft.